Our Favorite Shrimp Scampi

This shrimp scampi is one of the very first meals I ever made for Mr. How Sweet.

It was February of 2007, I made it on a Friday afternoon, and the entire dish was

gone by Saturday morning. I recall this clearly. Mr. How Sweet most likely does

not remember it, even after reading that line… he is aging rapidly. He says I give

him gray hair.

I say he gives me eye sores in the form of Nascar memorabilia and stuffed

turkeys. Semi-fair trade. I still have it worse.

Try watching some healthy video recipes for a better clearer instructions for a

certain recipe.

There is only one thing that can make this shrimp better.

A fresh ciabatta loaf made into toasty, buttery homemade garlic bread.

As classic and fabulous as this shrimp is, I have to admit that this is only the third

time I’ve made it since 2007. It probably has something to do with the fact that

Mr. How Sweet claims the little shrimp don’t give him enough protein. So when

he ate it last night, he had to have a side of chicken with it. Why must he ruin

perfectly good meals? I’m going to boycott chicken.

The dish actually does not take long at all because the shrimp cook so quickly. The

prep takes longer than the actual cooking! Don’t be intimidated by the ingredient

list… just don’t leave anything out.

And it is by far my favorite kind of pasta: instead of red sauce, you get a smooth,

buttery blanket of sauce. If you add the cheese on while it’s still steaming hot, it

melts and gets gooey. Sigh.

Then, if you are anywhere near as classy as I am, you will dip your garlic bread

into the original serving bowl and lap up the remaining butter and wine.

Shrimp Scampi

serves 2-4 (generous portions)

1 pound raw, peeled and deveined shrimp

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

3 tablespoons butter

3 cloves of garlic, minced

1 shallot, sliced

1/2 cup dry white wine, like Chardonnay

1/2 teaspoon red pepper flakes

1/2 – 3/4 pound whole wheat linguine

1/3 cup parmesan or asiago cheese

2 tablespoons freshly chopped parsley

Preparation Instruction

Make sure shrimp is cleaned and completely dry, then season with salt and

pepper. Boil your water for pasta and cook pasta according to directions.

Heat a large skillet over medium-high heat, adding olive oil and 2 tablespoons

butter. Add sliced shallots with a pinch of salt and saute until soft, about 3

minutes. Add in minced garlic, then immediately add in shrimp (this prevents the

garlic from burning) in one layer so each side can cook. Cook for only 60 seconds,

then flip shrimp and cook for 60 seconds more. Pour in white wine and let

mixture simmer for about 2-3 minutes. Turn off heat and stir in the last

tablespoon of butter.

Add all pasta to a large bowl and pour entire shrimp and wine mixture over top.

Add red pepper and cheese and toss until everything is combined. Add additional

olive oil or salt and pepper to taste if desired. Sprinkle with parsley and serve with

garlic bread.

I’d twirl my fork around this any day.

Source: http://www.howsweeteats.com/2010/12/our-favorite-shrimp-scampi/